Rose Petal Cardamom Shortbread

Gentle rose petals and crushed cardamom pair come together like a match made in heaven in our perfect crumb shortbread cookies. With a soft pink rose water glaze, they may just be your valentine this year.

We have family visiting and finally visited Nizwa. I swear the streets of Nizwa smell like Cardamom ! With valentines day right around the corner, I was inspired to make some cookies that highlighted the gorgeous scents and flavors I'm encapsulated by here in Oman. A recipe for keepsake, to hold dear to my heart for years to come.

I dare anyone who "doesn't enjoy rose" in recipes to try these cookies! The rose is so delicate and well balanced between the spice and slightly salty buttery crumb of the shortbread.

Why you'll love this recipe:

• Our shortbread recipe is tried and true, perfect for rolling out and cutting shapes. It doesn't spread or require chilling. Though it's not discouraged. It just won't improve the cookies in anyway. Trust me, I've made these more than you want to know.
• The flavor is unique, impress your loved ones with something new and special.
• It uses rose water and crushed rose petals for flavor and specks. The rose petals can absolutely be omitted, but keep the rose water for it's delicate flavor.
• Even those who "don't enjoy rose" flavor like this cookie!

Ingredients you'll need:

cookies:

• 1 cup butter softened (salted) (225 grams)
• ½ cup icing / powdered sugar (60 grams)
• 2 tablespoons granulated sugar
• ½ cup corn starch (68 grams)
• 1 pinch salt
• 2 cups all purpose flour (260 grams)
• 1 tablespoon dried organic rose petals
• 1 teaspoon ground cardamom
• 1 tablespoon rose water*
• 1 tablespoon Vanilla extract or the beans of 1 vanilla bean pod

Rose water icing:

• 1 cup icing sugar (125 grams)
• 1 teaspoon dried cardamom
• 1 tablespoon rose water*
• ¼ cup milk (4 tablespoons, 57 grams)
• Pink or red food coloring - as much as you'd like to get your desired color. We used one drop of pink. (optional)

Note about rose water + rose petals: You can find rose water at online, or at most large grocery stores in the beverage isle. You can even make rose water at home with our recipe. You can use dried organic roses from your garden (read my guide on sourcing edible flowers for your baked goods) or online. Here in Oman I get them directly from the grocery store or souk.

How to make them:

Cookies:

• Preheat oven to 350 degrees F or 176 C.
• Start by making a rose cardamom sugar, where all of your flavor will come from. Do this by grinding up your granulated sugar, rose petals and cardamom together. I use a mortar and pestle, but a food processor or blender works great too. Add your powdered sugar and mix.

• Cream butter with your rose cardamom sugar until well incorporated and fluffy. 

• Sift in the flour and corn starch and gradually mix.
• Add in your rose water
• You will need to get your hands dirty and really mix well to incorporate all of the butter into the flour. Work it with your hands until the dough becomes a ball. At this point, you can chill the dough if you're not ready to bake, but it's not necessary with this dough.

• On a lightly floured surface, roll out dough about ⅓ inch thick. Cut into desired shapes. I used an embossed rolling pin for the texture and heart cookie cutter.
• Bake for 12 minutes. Longer if you want them golden brown and more crisp (my personal preference) But they should be done and have a nice crumb, and still be pale at 12 minutes if your oven temperature is correct. Let cookies cool on cookie sheets for 5 minutes, then transfer to wire rack.

• Let them cool completely and make your icing.

Combine all ingredients in a medium bowl until it has a smooth and runny consistency. If it needs to be thinned more, add a few more drops of milk.

Paint the icing onto your cookies after they have cooled.